Ruby Red Grapefruit-Vanilla Marmalade

Extraordinary taste!

If you prefer a tangy and refreshing preserves, this Ruby Red Grapefruit-Vanilla Marmalade is one to try. To achieve a wonderfully red-blushed preserve, look for the red variety rather than pink. They have a rich flavor and make a really delicious, sweet, jewel-colored marmalade. Serve this fresh-tasting citrus treat with warm croissants and strong coffee for leisurely weekend breakfast. The combination of grapefruits and vanilla is a winner.

Note: Although you can use yellow grapefruit to make this marmalade, it tends to give a very pale result with more tang than the ruby red variety, but a much less fruity flavor.

Mango and Strawberry Popsicles

The summer is here. Can you feel it, can you taste it? I am sure you can. I love summer food, so many colors, so many wonderful flavors. Summer days are so hot so we are doing different popsicles every day. I have never made popsicles before, and I really don't know why. I have seen many variations of these so I figured I try my own, after all, summer weather is here so these are just perfect for the hot days.You don't need a special recipe for it, just put in your blender any fruits or berries you have and freeze it.



We love mango popsicles and mango with strawberries. I have a few ideas for you what to make, but anything will do, honestly!



This year we started our first little herb garden: lemon mint, rosemary, carry leaves, lemon thyme, fennel and parsley. Also we have peaches and red currant.  I can not wait to make some jam and syrup using my herbs. Try to make strawberry syrup with basil and chocolate mint, the best with pancakes and waffles, it's amazing.



Love to know what is in your garden and what are you cooking with your herbs.



Mango popsicles

Makes 6
Ingredients:

• 3 mangos
• 1 tsp honey
• lime juice from half of lime
• 1/2 cup heavy cream

Directions:

Place all ingredients in a blender and puree until smooth. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 4 hours, or until set.



Mango and Strawberry popsicles

Makes 6
Ingredients:

• 1 mango
• juice from one orange
• 1 tsp honey
• 2 cups strawberries
• juice from one grapefruit
• 1 tsp honey

Directions:

Place all ingredients for mango layer in a blender and puree until smooth. Do the same with strawberries. Spoon a layer of mango puree into the ice pop moulds, about a half full, and then add a layer of strawberry puree. Insert a paddle pop stick into each mould and freeze for a minimum of 5 hours.

Citrus-Berry Terrine with Red Grapefruit

This citrus-berry and red grapefruit terrine is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!

Serves: 4-6


Ingredients:

• 2 cups fresh squeezed orange juice 
• 2 envelopes unflavored gelatin
• 1/4 cup water
• 1/3 cup honey
• 4 cups mixed ripe berries (small berries make slicing the terrine easier)
• 1 red grapefruit
• candied lemon zest for a garnish

Directions:

Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.

Heat the honey with fresh squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.



Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.



Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.

To unmold the terrine, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.



Happy Spring, My Dear Friends!

Beet, Grapefruit, Peach Salad with Fig Balsamic Vinegar and Smoked Salmon sandwich with Pea Shoots

Ingredients for salad:

• 3 red beets, about 1/2 lb. total
• 2 tsp. olive oil for roasting the beets
• 2 grapefruits
• 2 firm, ripe peaches, peeled,
•   pitted and sliced
• 1 tsp.Fig balsamic vinegar
• 2 tbs. olive oil
• 1/2 tsp. salt 
• 1/4 tsp. freshly ground pepper
• small leaves of fresh mint
• sprouts for garnish  

Ingredients for sandwich:

• 1    split and toasted multigrain roll
• 2    tablespoons light cream cheese
• 2    slices smoked salmon (2 oz.)
• ½    ounce Pea Shoots

Directions for salad:
Preheat an oven to 350°F.
If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with a fork, about 1 1/4 hours. When the beets are cool enough to handle, remove the skins with your fingers. Cut each beet into slices.



Cut a thick slice off the top and bottom of each grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl.



On a platter, alternate slices of beets, grapefruits and peaches. Drizzle the olive oil and fig balsamic vinegar over all , and then sprinkle with the salt and pepper.
Garnish with the mint and garnish. Serve immediately.



For the sandwich:
Spread the cream cheese and top with a slice of smoked salmon on each multigrain roll half. Arrange the Pea Shoots attractively on top of the salmon.